24,869 reputation
12145
bio website dennybrew.com
location Eugene, OR
age 63
visits member for 4 years, 4 months
seen 8 mins ago

I have been a homebrewer for over 15 years and 440 batches. I'm a BJCP National judge and a member of the Governing Committee of the American Homebrewers Assoc.


Dec
1
answered When am I supposed to add my dark grains
Nov
28
comment What happens if I Double Brown Ale
I would guess so, too. My LHBS buys extract in bulk for the kits they sell. They have quit e a turnover and I've never gotten stale extract from them.
Nov
28
comment What happens if I Double Brown Ale
Almost any yeast will go to 10-12% ABV. You just need to pitch a properly sized starter of healthy yeast. I have found champagne yeast to have a negative effect on beer flavor and I avoid using it after a few dismal trials.
Nov
28
comment What happens if I Double Brown Ale
No, the "cidery" flavor has nothing to do with table sugar vs. Belgian candy sugar. Even Belgian brewers seldom use candi rock sugar. They use plain, non inverted sucrose made from either sugar can or beets. I have much experience with using sugar in beers and have never had cidery flavors from it. The old myth seems to have come from the "bad old days" of a "kit and a kilo". It's been traced to stale liquid extract. The sugar doesn't cover the flavor, so the beer tastes cidery.
Nov
25
answered Adding sugar to an imperial stout
Nov
23
answered How long should I condition an IPA?
Nov
17
comment Why is it ok to squeeze a BIAB, but not a grain bag for steeping?
It definitely can affect it. It depends on your water and your recipe. Try measuring it both ways.
Nov
16
awarded  Yearling
Nov
14
comment corn beer steps and suggestions using a home stove
Well, then, I'm baffled.
Nov
13
comment Why is it ok to squeeze a BIAB, but not a grain bag for steeping?
I don't know what it could be. I do know several BIAB people who make water adjustments, though. That would be the best way to approach it. And pH is more of an issue for some beer styles and water profiles than others. Given something like a pale ale and a not too extreme water profile, there may be no issue at all.
Nov
12
revised Will refrigeration help carbonate my beer?
added 3 characters in body
Nov
12
answered Will refrigeration help carbonate my beer?
Nov
11
comment Could I add flavored Cappuccino syrup?
I agree with you!
Nov
10
comment Temperature Dropped - Is Beer Ruined?
A fly sparge for a 5 gal. batch "should" take about an hour. In addition, lauter design is critical to good efficiency. Take a look at the article I linked to. It will help you figure out if your efficiency problem is with the mash or the sparge.
Nov
10
answered Why is it ok to squeeze a BIAB, but not a grain bag for steeping?
Nov
10
answered Temperature Dropped - Is Beer Ruined?
Nov
10
comment corn beer steps and suggestions using a home stove
Boiling the corn gelatinizes the starches in it and makes them available for conversion. But the gelatinization temp range is the same range we use for mashing, so pre boiling isn't needed. You can just add the corn to the mash. If you're not doing a AG brew, you need to do a minimash with the corn and some diastatic malt.
Nov
9
comment corn beer steps and suggestions using a home stove
The gelatinization temperature of corn is from 143.5-165F. That means it's within mash temperature range and a cereal mash is unnecessary.
Nov
7
answered Could I add flavored Cappuccino syrup?
Nov
7
answered Will bitterness from a flameout coffee addition fade with age?